Kongunadu Palakottai Kurma Curry

What do you do with jackfruit seeds? Do you discard them after eating the fruit? Jackfruit seeds are extremely good for health and you can make a delicious curry with it. I’m sharing my grandma recipe today to make Kongunadu Palakottai Kurma Curry.

I grew up watching my mother and grandma cook dishes using jackfruit. We would wait for the jackfruit season so that we can make chakka pradhaman, chakka paniyaram etc.. Nothing will be wasted in my house including the seeds. We call jackfruit seeds as palakottai in Tamil. I’m sharing a curry recipe today which I learnt from my grandma. Kongunadu Palakottai Kurma Curry is made using jackfruit seeds which is cooked in tangy coconut gravy.. Do try it out this jackfruit season and share your feedback..

Kongunadu Palakottai Kurma Curry

Recipe Type: Curry

Cuisine: Indian

Author: Priya Shiva

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 4

Ingredients

Jackfruit seeds/palakottai – 1 cup

Onion – 1 (medium size and chopped)

Tomato – 1 (big one and chopped)

Fresh desiccated coconut – 1 cup

Tamarind – 2 tbsp

Coriander seeds – 2 tbsp

Chana dal/Bengal gram – 1 tbsp

Red chilies – 4

Turmeric powder – ½ tsp

Curry leaves – 1 sprig

Asafoetida/hing – ¼ tsp

Mustard Seeds – 1 tsp

Vegetable oil – 2 tbsp

Salt to taste

Instructions

Soak tamarind in 1 cup of warm water for 15 minutes. Now drain the water in a separate bowl by removing the pulp.

Clean and pressure cook Jackfruit seeds. Peel and chop it in small pieces.

Add 1 tbsp of oil and saute chana dal, coriander seeds, red chilies for a minute. Now add chopped onions and tomatoes and saute for few minutes. Allow it to cool down.

Add this in your grinder along with desiccated coconut and blitz it to make a smooth paste. You can add little water to it.